Try serving this family favourite with seasonal fruit, cinnamon, a small dollop of reduced fat Greek yoghurt or toasted nuts and seeds.
Ingredients
- 1 cup self-raising flour
- 1 cup fat-reduced milk
- 1 egg
- 2 tbsp olive oil, to shallow fry
- 2 cups fresh, seasonal fruit
Equipment
- metric measuring cup and spoon
- large bowl
- medium-sized bowl
- whisk
- mixing spoon
- large frying pan
- ladle
- egg flip
What to do
- Place the self-raising flour in the large bowl.
- Crack the egg into the medium-sized bowl and add the milk. Whisk to combine.
- Pour the egg and milk mixture into the dry ingredients. Whisk well until you have a runny batter.
- Set aside in the fridge for 10–15 minutes (optional). This will result in a smoother batter.
- Heat olive oil in the frying pan over a medium heat.
- Remove the batter from the fridge and give it a stir.
- Scoop a ladleful of the batter into the middle of the frying pan.
- Cook the pancake for 1–2 minutes until bubbles appear on the top, then flip over and cook for a further 1–2 minutes, until golden.
- Serve with a dollop of reduced-fat Greek yoghurt, seasonal fruit or toasted nuts and seeds.